Type what you have

Ingredients

• ✓ asiago cheese
• russet potato
• salt
• black pepper
• butter
• all-purpose flour
• milk
• heavy cream
• cheddar cheese
• onion
• green onion
• parmesan cheese
• cracker
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
2. 2 Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
4. 4 Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
5. 5 Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

By Tom Paull

Ingredients

• ✓ asiago cheese
• paprika
• gruyere cheese
• bread
• black pepper
• salt
• balsamic vinegar
• bay leaf
• thyme
• parsley
• worcestershire sauce
• red wine
• beef broth
• chicken broth
• salt
• sweet onion
• red onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.
2. 2 Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler.
4. 4 Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one.
5. 5 Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts.
6. 6 Serve hot and enjoy!

By Jersey Tomato

Ingredients

• ✓ asiago cheese
• cooking spray
• mozzarella cheese
• pasta sauce
• wonton wrapper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups.
3. 3 Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.

By Chimenes

Ingredients

• ✓ asiago cheese
• gemelli pasta
• evaporated milk
• ranch salad dressing
• egg
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Cook pasta according to package directions. Rinse and drain.
3. 3 In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1 1/2-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.

By Hidden Valley Ranch

Ingredients

• ✓ asiago cheese
• zucchini
• onion
• pepperoni sausage
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
3. 3 Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
4. 4 Bake in preheated oven for 12 minutes.

By SINGINGCHEF

Ingredients

• ✓ asiago cheese
• butter
• kale
• shallot
• crimini mushroom
• heavy cream
• garlic
• salt
• black pepper

Instructions

1. 1 Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

By Jake Foz

Ingredients

• ✓ asiago cheese
• zucchini
• onion
• green olive
• feta cheese
• garlic
• pine nut
• basil
• oregano

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.
3. 3 Cook under the preheated broiler until cheese browns, about 10 minutes.

By smparks

Ingredients

• ✓ asiago cheese
• lager-style beer
• butter
• sugar
• salt
• bread flour
• yeast
• pepper jack cheese
• jalapeno pepper
• onion

Instructions

1. 1 Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C).
2. 2 Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl.
3. 3 Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture.
4. 4 Select Basic or White Bread cycle and start machine.
5. 5 After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.

By Nate Thee

Ingredients

• ✓ asiago cheese
• pork sausage
• ground beef
• onion
• garlic salt
• tomato
• tomato
• green chile pepper
• instant rice
• green bell pepper

Instructions

1. 1 In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
2. 2 Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
3. 3 Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
4. 4 Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.

By LASELF

Ingredients

• ✓ asiago cheese
• heavy cream
• mozzarella cheese
• parmesan cheese
• salt
• black pepper
• cauliflower

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine cream, mozzarella cheese, Parmesan cheese, Asiago cheese, salt, and pepper together in a bowl. Scoop 1 cup of cheese mixture in bottom of a baking dish. Layer cauliflower into baking dish; cover with remaining cheese mixture.
3. 3 Bake in preheated oven until cauliflower is easily pierced with a fork, 20 to 30 minutes.

By Regina's Kitchen

Ingredients

• ✓ asiago cheese
• olive oil
• lemon
• salt
• garlic powder
• black pepper
• broccolini

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk oil, lemon juice, salt, garlic powder, and black pepper together in a small bowl. Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves.
3. 3 Brush broccolini with some of the oil mixture. Place on the grate and grill for 7 to 9 minutes, turning every 2 to 3 minutes, brushing on more oil mixture. Remove to a platter and sprinkle with Asiago cheese.

By France Cevallos

Ingredients

• ✓ asiago cheese
• yukon gold potato
• milk
• butter
• garlic
• oregano
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
2. 2 Mash potatoes with a potato masher. Add Asiago cheese, milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

By Occasional Cooker

Ingredients

• ✓ asiago cheese
• yellow squash
• zucchini
• butter
• sweet onion
• garlic
• corn
• cream-style corn
• cheddar cheese
• bread crumb
• mayonnaise
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
3. 3 Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
4. 4 Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
5. 5 Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

By Kathy Walsh

Ingredients

• ✓ asiago cheese
• onion
• red bell pepper
• green bell pepper
• elephant garlic
• white cheddar cheese
• ground beef
• salt
• panko bread crumb
• bacon
• shiitake mushroom
• american cheese
• kaiser roll

Instructions

1. 1 Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
2. 2 Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
3. 3 Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
4. 4 Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
5. 5 Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
6. 6 While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
7. 7 Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
8. 8 Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
9. 9 Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.

By TJWooley

Ingredients

• ✓ asiago cheese
• pizza dough
• olive oil
• tomato
• basil leaf
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
3. 3 Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
4. 4 Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
5. 5 Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

By OXSALIDA

Ingredients

• ✓ asiago cheese
• olive oil
• olive oil
• onion
• portobello mushroom
• salt
• black pepper
• parmesan

Instructions

1. 1 Gather the ingredients.
2. 2 Warm 1 1/2 tablespoons olive oil and garlic-flavored olive oil together in a skillet over medium heat until fragrant, about 1 minute. Stir in onions and mushrooms; reduce heat to low, and cook until the mixture has softened and caramelized, with browning around the edges, 8 to 12 minutes, adding additional olive oil if needed to prevent sticking.
3. 3 Turn off heat, drizzle with remaining 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

By BRIDGET678

Ingredients

• ✓ asiago cheese
• basil
• water
• egg
• puff pastry
• flour
• mozzarella cheese
• parmesan cheese
• garlic
• black pepper
• red pepper flakes
• parsley
• basil
• oregano
• olive oil
• kosher salt
• tomato

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
3. 3 In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.
4. 4 In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.
5. 5 On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.
6. 6 Line a baking sheet with parchment paper.
7. 7 In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.
8. 8 Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.
9. 9 Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
10. 10 Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.

By Stella Cheese

Ingredients

• ✓ asiago cheese
• rice wine vinegar
• olive oil
• cranberry
• shallot
• salt
• black pepper
• arugula
• pine nut

Instructions

1. 1 Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
2. 2 Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

By France Cevallos

Ingredients

• ✓ asiago cheese
• ✓ asiago cheese
• chicken breast
• mayonnaise
• greek yogurt
• white wine
• oregano
• garlic powder
• onion powder
• nutmeg
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

By Kim

Ingredients

• ✓ asiago cheese
• spaghetti
• water
• chicken breast
• cherry tomato
• balsamic vinegar
• basil
• salt
• black pepper

Instructions

1. 1 Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
2. 2 After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes.
3. 3 Remove from heat.
4. 4 Fold in cheese and sprinkle with basil. Serve immediately.

By Barilla Canada

Ingredients

• ✓ asiago cheese
• onion
• butternut squash
• rosemary
• salt
• black pepper
• olive oil
• pizza crust dough
• cornmeal
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of olive oil; toss to coat.
2. 2 Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. 3 Increase oven temperature to 450 degrees F (230 degrees C).
4. 4 Roll each ball of dough into an 8-inch round on a lightly floured surface. Place each round on a baking sheet sprinkled with cornmeal; distribute squash mixture over the two rounds and bake in the preheated oven for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

By dakota kelly

Ingredients

• ✓ asiago cheese
• mushroom
• olive oil
• red onion
• garlic
• italian seasoning
• saltine cracker
• ricotta cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
3. 3 Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
4. 4 Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
5. 5 Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

By janet

Ingredients

• ✓ asiago cheese
• blue crabmeat
• blue cheese salad dressing
• mayonnaise
• bread crumb
• onion
• garlic
• tomato
• salt
• pepper
• croissant

Instructions

1. 1 In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
2. 2 Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

By J D Tyre

Ingredients

• ✓ asiago cheese
• chicken bouillon
• water
• farfalle pasta
• olive oil
• garlic
• baby bella mushroom
• salt
• white wine
• white pepper
• red pepper

Instructions

1. 1 Dissolve bouillon cube in hot water. Set chicken broth aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite. Drain.
3. 3 Meanwhile, add olive oil to a medium skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add mushrooms and salt; cook until mushrooms begin to release liquid, about 3 minutes. Add wine, increase heat to medium-high, and cook until slightly reduced, 1 to 2 minutes. Add reserved chicken broth, white pepper, and pepper flakes; cook until liquid is reduced by about half, 8 to 10 minutes more.
4. 4 Toss mushroom mixture with cooked pasta. Top servings with Asiago cheese.

By julie a

Ingredients

• ✓ asiago cheese
• sweet potato
• butternut squash
• olive oil
• butter
• yellow onion
• milk
• all-purpose flour
• sage
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
3. 3 Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
4. 4 Heat butter in a saucepan over medium heat; cook and stir onion in butter until tender, about 10 minutes. Add milk, flour, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
5. 5 Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer 1/2 of the squash atop sweet potatoes. Pour a little less than 1/2 of the cream sauce over squash. Sprinkle with 1/2 of the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.

By Shandalulu

Ingredients

• ✓ asiago cheese
• chicken broth
• cauliflower
• white wine
• bay leaf
• garlic
• cream cheese
• salt
• black pepper
• rosemary
• thyme

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
2. 2 Mix garlic, cream cheese, and Asiago cheese together in a bowl.
3. 3 Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
4. 4 Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
5. 5 Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

By BIGLINZ54

Ingredients

• ✓ asiago cheese
• bell pepper
• olive oil
• onion
• ground chicken
• rice
• tomato
• spinach
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
3. 3 Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
4. 4 Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
5. 5 Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
6. 6 Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

By Ellen Trimboli

Ingredients

• ✓ asiago cheese
• potato
• onion
• chicken broth
• milk
• mushroom
• red bell pepper
• green onion
• salt
• pepper
• parsley

Instructions

1. 1 In 3 quart saucepan, combine potatoes, onions and broth. Bring to a boil, reduce heat to low and cook for 10 minutes or until potatoes are tender.
2. 2 Transfer soup to a blender and puree. Return blended soup to saucepan and stir in milk, mushrooms, bell pepper and green onions.
3. 3 Simmer over medium-low heat and add cheese, a few tablespoons at a time, continually stirring to ensure it melts. Season with salt and pepper, sprinkle with parsley and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ asiago cheese
• farfalle pasta
• heavy cream
• chicken bouillon
• cornstarch
• water
• vegetable oil
• chicken breast
• butter
• prosciutto
• mushroom
• garlic
• parsley flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat 2 cups cream in a medium saucepan to a simmer, stirring often. Whisk in Asiago cheese and bouillon until well blended and bouillon has completely dissolved. Dissolve cornstarch in 2 tablespoons water; whisk into cream sauce. Cook and stir 2 minutes more. Remove pan from heat; set sauce aside.
3. 3 Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in centers and juices run clear, reducing heat if necessary. Transfer chicken to a plate; set aside.
4. 4 Melt butter in the same skillet over medium-high heat. Stir in prosciutto, mushrooms, and garlic; cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.
5. 5 Return sauce to the heat; stir in remaining ¼ cup cream and parsley flakes until heated through.
6. 6 Add pasta, chicken-mushroom mixture, and cream sauce to a large bowl; toss well to combine and serve.

By THENEWTRICIA

Ingredients

• ✓ asiago cheese
• artichoke
• olive oil
• butter
• lemon juice
• mayonnaise
• romano cheese
• parmesan cheese
• garlic
• black pepper
• chipotle pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim each artichoke stem to less than 2 inches in length. Slice off tips and snip thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the "chokes" (white fibrous hairs and inner purple leaves); discard.
3. 3 Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.
4. 4 Mix olive oil, butter, and lemon juice together in a small bowl. Drizzle mixture over each artichoke half, making sure it gets in between the leaves. Flip artichokes over.
5. 5 Form the foil packets: Bring up the foil sides, double-fold the top and ends, and seal the foil snugly around each artichoke. Transfer to a baking sheet.
6. 6 Roast in the preheated oven until fork-tender, about 40 minutes.
7. 7 While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.
8. 8 Remove artichokes from the oven. Turn on the broiler.
9. 9 Carefully open foil by cutting along the top of each packet with a sharp knife, allowing steam to escape. Use tongs to flip each artichoke over. Scoop some mayonnaise mixture into the center of each artichoke half. Spread slightly with a spoon.
10. 10 Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.

By Reynolds KitchensR